Tex-Mex Beef Dinner
One-pan Tex-Mex beef skillet with rice, beans, tomatoes, corn, and melted cheese
PRINT PINServings 6
INGREDIENTS
Beef and aromatics
- 1 tbsp olive oil
- 1 lb lean ground beef
- 1 small yellow onion diced
- 3 cloves garlic minced
- salt to taste
- black pepper to taste.
Seasoning and base
- 2 tbsp taco seasoning
- 1 tbsp tomato paste optional
- 1 cup long grain white rice rinsed and drained
- 2 cups low-sodium beef broth
- 1 can diced tomatoes 14.5 oz with juices
- 1 cup salsa.
Mix-ins and topping
- 1 can black beans 15 oz drained and rinsed
- 1 cup frozen or canned corn drained
- 1 cup shredded cheddar or Mexican blend cheese
- 2 tbsp chopped fresh cilantro for garnish
- lime wedges for serving
- sour cream for serving optional.
INSTRUCTIONS
Brown and season
- heat olive oil in a large deep skillet over medium-high heat
- add ground beef and cook until browned while breaking up the meat
- drain excess fat if needed
- add onion and cook until softened
- stir in garlic and cook briefly until fragrant
- season with salt and black pepper
- stir in taco seasoning and tomato paste if using and cook until the spices bloom.
Simmer and finish
- stir in rice until coated
- add beef broth
- diced tomatoes
- and salsa and stir well
- bring to a boil then reduce to low and cover and simmer until rice is tender and liquid is mostly absorbed
- stir in black beans and corn and cook until heated through
- sprinkle cheese over the top then cover until melted
- rest 5 minutes then garnish with cilantro and serve with lime and sour cream if desired.
Notes
1. Use ground turkey or shredded rotisserie chicken instead of beef; swap beef broth for chicken or vegetable broth; add diced bell pepper or jalapeno with the onion; use brown rice but increase simmer time and broth; make it lower carb by replacing rice with riced cauliflower and reducing broth
Nutrition
Calories: 515kcal | Carbohydrates: 45g | Protein: 28g | Fat: 24g